Price:$11.99in mixed case $11.39SKU 49015 Still made to the same recipe by blending the finest quality raisins and pure ground ginger, Stone's Original Ginger Wine is enjoyed in so many ways by millions of consumers each year. Many enjoy Stone's on its own or over ice, but it is most famously drunk as a 'Whisky Mac' when mixed with whisky. The warmth of Stone's is a perfect complement to the smooth taste of the whisky. This perennial 'Winter Warmer' is the perfect way to relax on the long dark evenings. Displaying it's versatility, at the other extreme, Stone's creates the perfect summer cooler as a long drink combined with lemonade or other mixers such as ginger ale. In the last few years the resurgent interest in cocktails has prompted prestigious mixologists to discover an array of tempting concoctions. Some of the most stylish bars are now creating new drinks by exploiting the, perhaps, unique potential of Stone's Original Ginger Wine. Not to be out done, the current generation of chefs have smuggled Stone's into the kitchen to bring the smooth, rich ginger flavour to any number of dishes, sauces and puddings.

You may also like: Price:$15.99in mixed case $15.19 Price:$6.99 4 pack 200ml We carry a wide selection of premium wines… You’ll find all your favorite varieties from Cabernet Sauvignon to Zinfandel, with an excellent representation of the best Oregon and Northwest wines. And be prepared for surprises like an extensive selection of premium sakes, vermouths, sparkling wines and fine champagnes. Browse our selection of more than 300 wines by choosing a letter. If by chance you don’t find what you want, let our friendly and expert staff special order it for you. Depending on the supplier, we ask for a minimum order of between 3 bottles and a full case. Choose from over 300 premium wines: Share this:Oregon Liquor Search Add our store number 1107 in to the location section to view a quick snapshot of our inventory. Seasonal Recipes and News Cosmopolitan Classic Cocktail to Share with Your Valentine My Herb & Fruit Garden Chinese ginger wine chicken

I have previously posted another version using Chinese rice wine, however for something more accessible you can try the Ginger Wine from Eu Yan Sang, which I have been using for over 10 years now. In countries where you cannot get hold of this, a good alternative is Stone's brand which I find good too. Other than using it to make this dish, ginger wine is very versatile - you can use it to marinate your meat or seafood as well as to add flavour to your stir fry dishes. I always have a bottle of this handy in my kitchen. For this dish, I used chicken breast as it is leaner and healthier. This is the more soupy version, if you want something more concentrated then see my other version but substitute with ginger wine if you please. Use old ginger for a stronger taste and julienne thinly as you want to eat everything. I love ginger so I find this an extremely fragrant and flavorful dish. It warms my body and tummy everytime I have this. Thank God that I can enjoy this anytime and not only when I'm in confinement.

Ginger wine chicken (suitable for confinement) 姜酒雞 Recipe by Baby Sumo Preparation time: 20 minutes Cooking time: 15 minutes 3 tbsp sesame oil 6 cloves garlic, finely chopped 3 cili padi, chopped 1. In a large wok, heat sesame oil over high heat. Add garlic and ginger and cook for 2 minutes, until fragrant. 2. Add the chicken and cook for 2 minutes, and the chicken has browned slightly. Add water and cook with cover on for 3 minutes.good cheap wine for pizza 3. Then, pour in the ginger wine and place the cover back on and cook for a further 5 minutes (or more depending on how big your chicken chunks are).best wine club forum 4. Season with salt and serve immediately with some garlic with cili padi and soy sauce. buy italian wine direct

Serve with a bowl of rice. *I am submitting this to Little Thumb's Up "Ginger" event hosted by Alvin @ Chef and Sommelier. Here's how it works: Anybody can ask a question The best answers are voted up and rise to the top I have this old family ginger wine recipe, but some of the ingredients are hard to find or may not exist any more... Essence of Ginger 12mls Tincture of Capsicum 9mls Essence of Lemon 5mls Solution of Burnt Sugar 25mlsbest wine for pizza 2 1/2 lb sugarwhere to buy mini bottles of wine canada 1 oz Tartaric Acidbuy canadian ice wine in uk 5 quarts boiling water Add mixture and sugar to boiling water. WHEN COLD add tartaric acid. I expect I can find the sugar and the water(!), but the rest I'm less sure about.

Can anyone give some ideas as to how I could make tincture of capsicum, essence of ginger & lemon, and a solution of burnt sugar? Just in case it's different in other parts of the world, this recipe is British. substitutions sugar chili-peppers lemon ginger How archaic and fun! I whipped out some Google-fu and found the following for you: You can actually buy this on Amazon: Cayenne Capsicum Tincture 2 Ounces. It's available other places, but I saw prices as high as 2x this. (9 ml ~ 0.3 oz) This is from a late 19th century Jamaican cookbook (Classic Jamaican Cooking: Traditional Recipes and Herbal Remedies). Three ounces of freshly grated ginger Two ounces of thinly cut lemon-peel Two pints of brandy or proof spirit (white rum) Just combine and let sit for 10 days, shaking well. This can also be purchased. You can likely find some lemon extract in your grocery store, if not here is some on Amazon: Flavorganics Organic Lemon Extract, 2-Ounce Glass Bottles (Pack of 3) - note that it's 3 bottles.

Solution of Burnt Sugar This isn't just typical caramelized sugar, it's burnt sugar. Sugar that has been heated to the dark caramel stage of 370 F to 400 F (188 C to 204 C). The sugar at this point has lost most of it's sweetness, smells burnt, and tastes kind of bitter. It's commonly called caramel color these days. This is what is gives Cola's their dark color. In the small amount of 25ml and in the presence of 2.5 lbs of sugar (wow!) you won't taste it. It might be simpler to buy this than attempt making your own. Caramel coloring can be a little hazardous to make, it's easy to go too far and burn your sugar, and dumping any quantity of water into 400 F sugar is a sketchy experience. Here is a how-to if you desire though: This too can be purchased - Tartaric Acid 2 oz. (56 gr.) Please note that tartaric acid is not the same as cream of tartar. Cream of tartar is an acid-salt in which the tartaric acid is partially neutralized. This site suggests you can use a 2:1 substitution ratio of cream of tartar to tartaric acid.

I'm not sure if this will make a difference in your drink because I've never used cream of tartar in such a way or quantity before. There is also the possibility that a recipe of this age simply used the term tartaric acid to refer to cream of tartar. I live in France now but my mother used almost the same recipe for ginger wine. Boots the Chemist supplied the essences of capsicum, ginger, lemon and solution of burnt sugar etc. The tartaric acid also came from Boots winemaker section. The basic mix keeps for ages and is then added to the sugar and boiling water. Tartaric acid (not cream of tartar) is added when the solution is cold. Then, to give it a kick, you add cognac to taste! These ingredients are still available to order online or from a chemist locally. My dad made this for years, and I used his recipe 20 or so years ago without a hitch. The nearest commercial ginger wine to this is a dark ginger wine (sold in Holland and Barrett health food shops) which comes close but still hasn't got the full body of this one.

But the last time I tried to make it, it wasn't as straight forward as popping into the chemist and I couldn't get burnt sugar anywhere. (I will point out that this was still before my Google life and involved the yellow pages and a zillion phone calls to chemists and home brew shops.) I did work out that I probably could leave out the burnt sugar as it seemed to be only added for colour. Here is my dad's recipe as written many years ago: Take a bottle to chemist and ask them to put in: 1/2 oz essence of ginger 1/2 oz burnt sugar Also buy 1/2 oz tartaric acid to add later. Put 3 lbs sugar and tartaric acid in a bowl (I think he used a bucket) and pour 7 pints boiling water over it. Let it stand until cold, add other ingredients and then bottle. I presume there must have been some stirring involved but I don't remember any long waiting times before we drank it. just like you I am in the uk and I bought all the ingredient from Amazon uk hope this helps, my gran use to make this ginger wine when I was a child so I am going to attempt to make it for Christmas as I am not allowed alcohol, good luck,

Because these are extracts, it's impossible to know how strong each flavour should be, so it will end up coming down to personal preference. I would use fresh shaved ginger and extract it with alcohol (e.g. a clean tasting vodka) or hot water until you reach the desired strength of flavour. Do the same thing with lemon peel (but don't use the white underneath part of the peel). Capsicum is chili oil, so you will need to extract the oil in alcohol or another oil. I would take a bunch of habañero or other hot peppers, chop them and add them to alcohol, then wait for the oil to infuse the alcohol. Tartaric acid could maybe be substituted with cream of tarter, which is derived from tartaric acid. Probably the tartaric acid in this recipe is designed to lower the pH so that certain bacteria do not develop, thus it would make sense to substitute citric or other acids to get the same effect. For the "solution of burnt sugar" I would just caramelize some sugar and add water.

I would try to look for the capsicum tincture at a local health food store. Capsicum tablets are used to improve blood flow and sometimes cure colds, so perhaps a tincture could be found somewhere like that. As for the essence of lemon and ginger, maybe this could be found there too? All of these ingredients are used in natural health products, to be honest this sounds like it would be a great thing to drink during cold and flu season! The burnt sugar though, I don't know about that! All I know for sure is that when you are making candies and syrup you need a reliable recipe and thermometer to tell you when you have achieved the right temperature, so maybe a burnt sugar recipe is required? Sign up or log in Sign up using Google Sign up using Email and Password Post as a guest By posting your answer, you agree to the privacy policy and terms of service. Not the answer you're looking for? Browse other questions tagged substitutions sugar chili-peppers lemon ginger or ask your own question.